What is a good tip for someone who wants to plate food elegantly at home?

Executive Chef Bobby Moore of Barking Frog: Part of being a chef for so many years is that you learn a sense of style. You want to show off the integrity of the ingredients, have them speak for themselves. Since we're all artists, we approach the food that way. We create with a sense of beauty in our technique and seasoning. Think colors, lots of color. Be aware of the colors you're using and what's in season. Make sure, though, that it tastes good first and looks beautiful after. Taste is everything, while beauty is in the eye of the beholder.

Chef-Owner Holly Smith of Cafe Juanita: Don't overfill the plate. Leaving an inch or two border of negative space between the food and inside rim of the plate makes food pop.

What's the last thing you should look at to ensure a plate is ready for serving?

Sous Chef Mike Kamiti of Ponti Seafood Grill: Cleanliness. Make sure the edges of the plate are clean and everything has a sheen. You want things to be centered and tight in the middle. You're not looking for perfection, but you don't want things to cascade off the plate like it's just been dropped.

Smith: Aesthetically, that the rim is wiped. Also that there is some height if possible and it looks nice from all angles.

Is there a secret to beautiful plating?

Chef Partner Don Curtiss of Volterra: I think it's something that you have or you don't. But keep in mind that less is more. The right flick of the wrist when holding the ladle is sometimes all you need. In my early days as a chef, they would yell, "Your food is not an island unless it's soup!" So be careful not to overdo. Our style is simple; Tuscan that shows the beauty of ingredients, which is especially nice since we know the source of all our ingredients.

Kamiti: That the food comes from the heart. Also, I've learned [from Executive Chef Giles van der Bogert] that if you maintain your composure, it will show on your plate in any situation.

Smith: Light hands and for me letting the food still represent its natural form.

What's a go-to garnish you use when need something quick but pretty? Or a beautiful ingredient you often use?

Pastry Chef Kathleen Callahan of Matt's in the Market: Strawberries. They have a color that's so bright. Whether they're whole or sliced, they are very easy to work with and add a great visual dynamic.

Kamiti: Herbs are always a good garnish. Types of oils, chili basil oils, curry oils; all bring a shine and color to the plate. Colored salts and smoked salts work well too.

Curtiss: I like different baby greens, micro greens or baby celery sprouts. I like to use the natural beauty of the food. Cut the vegetables up nicely, but you don't need to play too much with them. Refrain from creating a dish because you want to use the color of an ingredient just for its color. Just don't do it. Don't contrive, because it may look good, but may taste terrible. A nice touch is an herb sprig from an herb that you're using in the dish, like rosemary or thyme.

Smith: I believe in garnishing only with edible ingredients that compliment and improve a dish. Curls of Parmigiano-Reggiano, fabulous crystals of a finishing salt or a drizzle of extra virgin olive oil often do the trick.

What minor details of food should be considered when plating? Or can it sometimes be a challenge?

Callahan: Dealing with temperature differentiation is difficult. Try to make sure to get things on the table in time, while they're at their peak. That can be important.

Curtiss: One of the big problems is making sure plates are in sync. Make sure a hot plate is used with hot food, a cold plate with cold food. When you put cold food on top of hot you have to make sure you think about that effect. Customers expect you to think about these things in advance. For example a salsa verde on a steak may cool it down. You have to be ready to combine and serve them properly.

Smith: I think ingredients that are too piece-y are hard to make look great, sliced duck breast with sliced quince for example can look messy. But if you make a mostarda or chutney you can plate it more beautifully.

Any other tips and tricks you can share for home cooks about food or the art of food?

Curtiss: Think everything through ahead of time if you're having a dinner party. Draw out your dish even. Get out everything you need and have it ready to plate. You don't want to have to run and chop something last minute while your food sits. Be fully prepared for your guests and it'll be a success.

Callahan: When it comes to plating, less is more. Like in cooking, you want ingredients to speak for themselves so you don't need to gussy it up, but rather let your centerpiece shine.

Smith: What it tastes like and eating at the right temperature are always the most beautiful!